Executive Sous Chef

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

Four Seasons Hotel Silicon Valley is proud to provide our guests with the highest standards of luxury and personalized service. At Four Seasons we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

The Opportunity:

Four Seasons Hotel Silicon Valley is currently looking for an Executive Sous Chef.

Essential function of the job:

Reporting to Assistant Director of Food & Beverage, responsibilities and essential job functions include but are not limited to the following:  

• Maintain and oversee the continual creation, development, and evolution of menus across all outlets, balancing innovation, seasonality, local market trends, guest expectations, operational feasibility, and profitability including seasonal menu changes/launches.

• Drive financial performance through effective management of food cost, productivity, purchasing, forecasting, inventory controls, and operational efficiencies including in Staff Cafeteria.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

•  Partner with PR and Commercial teams to support culinary activations, promotions, media opportunities, partnerships, and brand positioning initiatives.
• Ensure consistency in the menu execution for all outlets, including Catering and Events
• Maintain exceptional standards of food quality, presentation, consistency, hygiene, sanitation, and safety in accordance with Four Seasons standards and all local, state, and federal regulations
• Conduct regular shift briefings and maintain clear communication with culinary and stewarding teams to ensure alignment, operational efficiency, and service excellence.
• Keep in direct contact with clients when necessary for special event planning, budgeting, and desired event execution
•  Lead, inspire, develop and discipline when required; the culinary and stewarding teams through strong leadership, coaching, training, and performance management, fostering a culture of collaboration, creativity, accountability, and continuous development.
• Ensure all recipes, menu descriptions, production schedules, and operational materials are updated and communicated effectively.
• Oversee and structure a proper receiving format for daily deliveries from vendors into the kitchen
• Direct communication with Sales and Operations teams, ensuring to meet guest expectations and standards
• Actively contribute ideas and initiatives that enhance the guest experience, operational efficiency, and culinary environment.
• Maintain cleanliness and proper rotation of product in chillers
• Liaise daily with the Outlets Management Team to keep open lines of communication regarding guest feedback, quality control, service standards, etc
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure adherence to kitchen policies, procedures and service standards
• Other duties as assigned
• Requires reading, writing and oral proficiency in the English language 
• Flexible schedule required to include weekends, holidays, and evenings 

Qualifications and Skills:  

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
• Five to seven years previous experience in multiple culinary/food & beverage department head positions.

What to Expect: 

• Competitive Wage
• Salary range - $115K to $125K
• Be part of a cohesive team with opportunities to build a successful career with global potential 
• Medical, dental, and vision insurance 
• Holiday, vacation, and sick pay 

• 401k participation with a company matching program 
• Complimentary stays at Four Seasons worldwide (subject to availability)